- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 3
- tomatoes
- 1
- red oni
- 2
- garlic
- clove(s)
- 30
- basil
- ml
- 15
- parsley
- ml
- 30
- olive oil
- ml
- 2
- salt
- ml
- 1
- pepper
- ml
- 4
- potato(es)
- 60
- butter
- ml
- 4
- T-bone steaks
- Au goût,
- steak spice
- 300
- brie cheese
- g
- To taste,
- sour cream
- 60
- bacon
- ml
- 30
- green onion(s)
- ml
Preparation
- Step 1
- Preheat barbecue to medium-high and oil grill.
- Step 2
- For the bruschetta: In a large bowl, combine diced tomatoes and onions, garlic, herbs, oil, salt, and pepper. Set aside.
- Step 3
- Slice part of the way down into each potato, stopping just short of cutting all the way through, accordion-style. Add 15 mL (1 tbsp.) of butter on each potato, season with salt and pepper, and wrap in foil.
- Step 4
- Reduce heat on one side of barbecue to medium-low and place potatoes. Cook for 40 minutes or until tender, turning during cooking.
- Step 5
- Take steaks out of fridge about 15 minutes before grilling and sprinkle with steak seasoning.
- Step 6
- In the last 10 minutes of potato cooking time, grill steaks 5 to 6 minutes per side or until desired doneness. Meat must reach a minimum internal temperature of 63°C (145°F). Remove meat from heat, cover in aluminum foil, and let stand for 5 minutes.
- Step 7
- Place one or two slices of brie on each steak and top with reserved bruschetta.
- Step 8
- Top potatoes with sour cream, bacon, and green onions.
- Step 9
- Serve with green salad.
